Sausages In Red Wine With Polenta Recipes

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SAUSAGES AND GRAPES WITH CHEESY POLENTA



Sausages and Grapes with Cheesy Polenta image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
4 sweet Italian sausages (about 4 ounces each)
6 cloves garlic
1/2 cup dry red wine
1 1/2 pounds seedless red grapes (5 to 6 cups)
1/2 to 1 teaspoon red wine vinegar
Kosher salt and freshly ground pepper
4 cups whole milk
1 cup quick-cooking polenta
4 sprigs fresh thyme, leaves stripped
1 cup grated fontina cheese (about 3 ounces)
3 tablespoons chopped fresh parsley, plus more for topping

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning once, until golden, about 6 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine, scraping up any browned bits from the bottom of the skillet. Add the grapes and spread the mixture into an even layer. Cover and continue to cook until the sausages are cooked through, about 10 minutes. Remove the sausages to a plate; cover with foil to keep warm.
  • Increase the heat to high and continue cooking the grapes until they burst and the sauce is reduced, about 12 minutes. (Mash the grapes slightly with a fork if they¿re not bursting.) Remove from the heat and stir in the vinegar; season with salt and pepper.
  • Meanwhile, bring the milk and 2 cups water to a boil in a medium saucepan. Whisk in the polenta and thyme. Reduce the heat to low and cook, whisking often, until the polenta thickens, 3 to 5 minutes. Remove from the heat and stir in the fontina until smooth; season with salt and pepper.
  • Stir the parsley into the grape sauce and slice the sausages. Top the polenta with the sausages, grape sauce and more parsley.

SAUSAGES IN RED WINE WITH POLENTA



Sausages in Red Wine With Polenta image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 ounces dried porcini mushrooms
8 Italian sausages
1 large onion chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh rosemary or thyme leaves
1 cup canned Italian tomatoes, chopped
1 cup dry red wine
1 pound mushrooms
Coarse salt and freshly ground pepper to taste
13 ounces of polenta cooked according to directions on the package

Steps:

  • Insert the porcini mushrooms in water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and brown them under a broiler or cook them in a quarter-inch of water in a large skillet until they are well brown. Drain on paper towels when done.
  • In a heavy casserole, saute the onion and garlic in two tablespoons olive oil with the rosemary or thyme until soft. Add the tomatoes and wine, season to taste, cover and simmer for 15 minutes.
  • Meanwhile, slice the mushrooms and saute them in the remaining olive oil in a separate skillet. Season with salt and pepper and add to the tomato sauce with the sausages. Cook, uncovered, over low heat for about 10 minutes, stirring occasionally. Place the polenta on a serving dish and spoon the sauce and the sausages over the top.

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